Recipe Image
Servings:
6
Parsnip Pumpkin Bake
Parsnip Pumpkin Bake is a lovely side dish to adorn your Thanksgiving table. It uses freshly-grated sugar pumpkin, is sweet and savory with a crunchy nutty topping, making it the perfect side for your roasted meats. Its sweetness is a great match with ham yet the savory earthy and buttery taste will be a hit with your turkey.
Total Time
50min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
6
Ingredients
Parsnip Pumpkin Bake
•
4 1/2
cups
Parsnips
•
1 1/2
cups
Grated
Sugar Pumpkins
•
3
Tbsp
Unsalted Butter
•
3
Tbsp
Brown Sugar
, lightly packed
•
1
pinch
Ground Nutmeg
•
1
pinch
Simply Organic Cinnamon, Ground
•
1
pinch
Ground Ginger
•
1
pinch
Salt
Topping
•
4
Tbsp
All-Purpose Flour
•
4
Tbsp
Finely Chopped
Pecans
•
1/3
cup
Brown Sugar
, lightly packed
•
3
Tbsp
Unsalted Butter
, chilled
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Peel and trim ends from
Parsnips (4 1/2 cups)
, cut into 1-inch chunks.
3.
Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible.
4.
While parsnips are cooking, grate a cleaned piece of
Sugar Pumpkins (1 1/2 cups)
using a fine grater.
5.
Add grated pumpkin to mashed parsnips along
Unsalted Butter (3 Tbsp)
,
Brown Sugar (3 Tbsp)
,
Ground Nutmeg (1 pinch)
,
Simply Organic Cinnamon, Ground (1 pinch)
,
Ground Ginger (1 pinch)
, and
Salt (1 pinch)
.
6.
Stir to combine. Spread evenly into a small buttered casserole dish.
7.
Mix
All-Purpose Flour (4 Tbsp)
,
Pecans (4 Tbsp)
,
Brown Sugar (1/3 cup)
, and
Unsalted Butter (3 Tbsp)
in a small bowl until butter is broken down and mixture is crumbly.
8.
Sprinkle topping evenly over casserole and bake in preheated oven for 20 to 25 minutes until golden and starting to bubble in the center.
9.
Remove and allow to rest for 2 to 3 minutes. Serve and enjoy!
Author's Notes
Be sure to use a fine grater to grate the pumpkin. The recipe yields about 3 cups.
Nutrition Per Serving
CALORIES
306
FAT
14.4 g
PROTEIN
2.6 g
CARBS
43.9 g
